11/2/12

Who doesn't love a piece of Texas Sheet Cake? This recipe takes the basic Texas Sheet Cake recipe and converts it into cupcakes. When I finished baking, I had Jake (16) test them out.
He loved them, then almost fell off his chair laughing when I told him what they were called.
Why so funny? Because one of his friends (who will remain nameless) LOVES to say Sheee-it (with extra emphasis on the eee). Instead of the S-word.
Jake thought I was saying "Texas Sheee-it Cake Cupcakes".
Hilarious, Jacob.

Remove from heat and add dry ingredients, stir until just combined. I use a large whisk to combine ingredients.
Add buttermilk, eggs, baking soda & vanilla. Stir into the chocolate/flour mixture and mix until fully incorporated, using either a hand mixer or large whisk. Fill prepared pan & bake cupcakes for 18-20 minutes. Allow to cool completely before frosting.

Frosting:

Melt butter in a saucepan. Remove from heat. Add cocoa powder, vanilla and dash of salt. Whisk or use beaters and mix until smooth. Add powdered sugar and 4 tablespoons milk and beat until smooth again. Add more milk if needed.

Hi Taleann, So sorry your cupcakes sank! I would try adding about 1/4 cup of flour to the batter next time. This may help stabilize the cake and keep it from sinking. Let me know if you try it and the result. PS, what is your altitude?